🍝 Farfalle with smoked salmon
Farfalle al salmone is a quick Italian-style pasta of bow-tie farfalle tossed in a light cream sauce with strips of smoked salmon, fresh dill and lemon zest. The cream carries the smoky, salty fish, while dill and lemon keep it fresh. It is served straight from the pan as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g farfalle
- 200 g smoked salmon, cut into strips
- 200 ml cooking cream
- 1 small bunch dill, chopped
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- Salt and black pepper
Method
- Cook the farfalle in salted boiling water until al dente; keep a cup of pasta water.
- Warm the olive oil in a wide pan, add the cream and heat gently without boiling.
- Add the salmon strips and lemon zest and warm through for 1 minute.
- Toss in the drained pasta, loosening with a little pasta water.
- Finish with dill, a squeeze of lemon and black pepper.
How to make it lighter
- Use light cooking cream or half the cream plus pasta water for a silky but lighter sauce.
- Serve about 80 g dry pasta per person with a green salad on the side.
- Add more dill, lemon and salmon rather than extra cream for flavour.
History
Pasta with smoked salmon and cream is a relatively modern dish rather than a traditional regional recipe, and it is common in Italian homes and restaurants today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Farfalle with smoked salmon and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →